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Gluten-free haddock and potato soup
Gluten-free haddock and potato soup recipe for 4 people
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 onion
- 400g medium potatoes (about 2), peeled and cubed
- 250g smoked haddock
- 250mL whole milk
- parsley and/or chives
- 300mL of water
Instructions
- Melt the butter in a saucepan over medium heat, then add the onion and sauté for 5-8 minutes until translucent but not browned
- Add the potatoes and 300 mL of water and bring to a boil
- Lower the heat slightly and simmer for 10 to 15 minutes
- In the meantime, put the haddock in another pan and cover it with the milk
- Cook gently for 5 minutes, or until just tender
- Remove the haddock from the milk with a skimmer (reserving the milk), transfer to a plate and let cool slightly
- When cool enough to touch, crumble the haddock into large pieces, removing the bones
- Put the reserved milk and crumbled haddock in the pan with the potato mixture and cook for another 5 minutes
- Season and sprinkle with parsley to serve
- Enjoy
